Frittata Della Nonna

My Nonna (grandmother) made this frittata in Italy as a child and teen, and they often ate it for brunch after church, slightly cooled, with toast spread with ricotta and fresh coffee grounds. You can add any variation of veggies and cheeses; that’s a big reason I love it!


7 to 9 eggs, beaten, with a splash of milk, set aside
1/2 diced onion
2 to 4 garlic cloves chopped
1/2 to 3/4 cups chopped veggies *see suggestions below
2 handfuls grated cheese
fresh herbs if desired
salt and fresh pepper to taste


Grease a pie pan or dish.

Sautee onions and garlic in olive oil on stove top. Add your veggies (broccoli, zucchini, asparagus, bell peppers, beets, potatoes, spinach, or anything else you like) cook until softened. Then add salt and pepper and fresh herbs to taste.

Slide the veggies into your greased pie pan or dish, sprinkle the cheese on top (cheddar, soft goat, parmesan, muenster, anything really!) and pour the eggs evenly overtop.

Put in preheated 350 oven for 20 mins or until it’s set and firm, but not too dry.

Let set for a while and cool a bit. Serve hot or cold!


8 pie slices

Preparation Method

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Do you cook the eggs before

Do you cook the eggs before you add them to the vegetables?

Thanks for your question,

Thanks for your question, Sandra, and it is a good one. We can see how the phrase “scrambled” would be confusing. No, the eggs should not be cooked before adding to the vegetables. We will reword the ingredients list. Thank you!